Ingredients Jump to Instructions ↓

  1. 6 cups fresh strawberries

  2. 3 medium kiwifruit, peeled and finely chopped

  3. 1 tablespoon lemon juice

  4. 1 tablespoon chopped crystallized ginger

  5. 1 package (1-3/4 ounces) powdered fruit pectin

  6. 5 cups sugar

Instructions Jump to Ingredients ↑

  1. In a large bowl, mash berries; transfer to a Dutch oven. Add the kiwi, lemon juice and ginger. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat; skim off foam. Ladle into jars or freezer containers and cool to room temperature, about 1 hour. Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate for up to 3 weeks or freeze for up to 12 months. Yield: 5-3/4 cups.


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